Soups & Stews

Simple Tomato Basil Soup

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Key Takeaways

  • Effortless & Fast: This simple soup recipe requires basic pantry ingredients and comes together in under an hour, making it a perfect quick and easy dinner solution.
  • Customizable Comfort: Easily adjust the creaminess for a lighter version and make it vegan-friendly. It’s a true comfort food classic that welcomes personal twists.
  • Flavorful & Versatile: The combination of sweet tomatoes and aromatic basil creates a deeply satisfying flavor. It freezes beautifully and pairs wonderfully with endless sides.

Why Simple Soups Make the Best Meals

Hi, I’m Patricia from Patricia Universe, and I believe that the best dinners are often the simplest. There’s something incredibly grounding about a simple soup simmering on the stove. It’s the culinary equivalent of a warm hug. This particular tomato basil soup recipe is my weeknight hero—a dish that proves you don’t need a long list of complicated steps to create something deeply nourishing and delicious. It’s the ultimate easy dinner idea for when you crave comfort without the fuss.

The Secret to Our Signature Tomato Flavor

The heart of any great simple tomato soup is, of course, the tomatoes. For this recipe, I rely on good-quality canned whole peeled tomatoes. Their consistent flavor and texture are ideal for creating a velvety smooth soup year-round. A brief simmer with sautéed onions and garlic builds a savory foundation, while a touch of sugar (entirely optional) can help balance the natural acidity, letting the tomatoes’ sweet, ripe flavor truly shine through. This method guarantees a rich, restaurant-quality base every time.

The Creaminess Factor: Rich vs. Light

What transforms a good tomato soup into a creamy soup favorite is the final luxurious touch. Heavy cream gives it that classic, indulgent richness we all love. However, the beauty of this easy soup recipe lies in its adaptability. For a lighter version, half-and-half works beautifully. And for a dairy-free or vegan twist, full-fat coconut milk is a fantastic substitute that adds a subtle, delightful sweetness. This flexibility makes it a versatile comfort food staple for everyone at your table.

The Basil Debate: Fresh vs. Dried

While dried basil has its place, for this soup, fresh is non-negotiable. Adding a generous handful of fresh basil leaves at the end, just after blending, preserves their bright, peppery, and slightly sweet aroma. The heat of the soup wilts the basil perfectly, infusing it with its essence without turning it bitter. This technique captures the true spirit of the simple tomato basil soup and is what makes it taste so vibrant and alive.

Beyond the Bowl: Perfect Pairings

A bowl of this soup is a meal in itself, but the right accompaniments can turn it into a feast. My absolute favorite is a thick, buttery slice of sourdough or a grilled cheese sandwich for the ultimate comfort food classic experience. For a lighter touch, a simple side salad with a tangy vinaigrette provides a lovely contrast. It also makes for a fantastic quick and easy lunch the next day—if there are any leftovers!

Make-Ahead Magic for Busy Days

This soup is a gift to your future self. It freezes exceptionally well for up to three months. I often double the batch, let it cool completely, and portion it into airtight containers. On a hectic evening, simply thaw it overnight in the fridge and reheat it gently on the stove. Having a homemade, comforting simple soup ready to go is the best kind of kitchen preparedness, ensuring a wholesome easy dinner is always within reach.

Simple Tomato Basil Soup

This easy tomato basil soup is creamy, comforting, and comes together in under an hour. A perfect quick and easy dinner for busy weeknights.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soups & Stews
Cuisine: American
Keywords: comfort food classic, creamy soup favorites, easy recipes for dinner, pasta & pizza, quick and easy recipes, simple soups easy recipes
Servings: 4 servings
Author: Patricia

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 (28-ounce) cans whole peeled tomatoes
  • 2 cups vegetable broth
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1/2 cup fresh basil leaves, tightly packed, plus more for garnish
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese and crusty bread for serving

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
  2. Add the minced garlic and cook for another minute until fragrant, stirring constantly.
  3. Pour in the canned tomatoes with their juices and the vegetable broth. Use a wooden spoon to gently break up the whole tomatoes. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes to allow the flavors to meld.
  5. Remove the pot from the heat. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, carefully blend the soup in batches in a standard blender.
  6. Stir in the heavy cream and fresh basil. Season the soup with salt, pepper, and sugar (if using) to taste.
  7. Return the pot to low heat to warm through gently for another 2-3 minutes (do not boil).
  8. Serve hot, garnished with fresh basil, a sprinkle of Parmesan cheese, and a slice of crusty bread.

Notes

For a vegan version, substitute the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan for garnish. This soup also freezes beautifully for up to 3 months. Store in an airtight container and thaw overnight in the refrigerator before reheating.

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